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Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor olive cultivars, harvested at three different ripening stages, in four Italian regions (Abruzzo, Apulia, Sardinia, and Calabria) have been studied. Thermal properties, viscosity and color, as influenced by fatty acid composition and chlorophyll content, have been investigated. The thermal curves of EVOOs, obtained by differential scanning calorimetry, were mostly influenced by the oleic acid content: a direct correlation with the cooling and heating enthalpy and an indirect correlation with the cooling transition range were observed. The minor fatty acids, and particularly arachidic acid, showed an influence, mostly on the heating thermograms. Viscosity and color showed respectively a correlation with fatty acids composition and chlorophyll content, however they didn’t result able to discriminate between the samples. Thanks to the principal component analysis, the most influencing thermal parameters and fatty acids were used to cluster the samples, based on their botanical and geographical origin, resulting instead the harvesting time a less influential variable.
Maria Paciulli; Graziana Difonzo; Paola Conte; Federica Flamminii; Amalia Piscopo; Emma Chiavaro. Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods 2021, 10, 1004 .
AMA StyleMaria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo, Emma Chiavaro. Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods. 2021; 10 (5):1004.
Chicago/Turabian StyleMaria Paciulli; Graziana Difonzo; Paola Conte; Federica Flamminii; Amalia Piscopo; Emma Chiavaro. 2021. "Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars." Foods 10, no. 5: 1004.
Reducing food waste as well as converting waste products into second-life products are global challenges to promote the circular economy business model. In this context, the aim of this study is to quantify the environmental impact of lab-scale food preparations enriched with phenolic extracts from olive oil mill waste, i.e., wastewater and olive leaves. Technological (oxidation induction time) and nutritional (total phenols content) parameters were considered to assess the environmental performance based on benefits deriving by adding the extracts in vegan mayonnaise, salad dressing, biscuits, and gluten-free breadsticks. Phenolic extraction, encapsulation, and addiction to the four food preparations were analyzed, and the input and output processes were identified in order to apply the life cycle assessment to quantify the potential environmental impact of the system analyzed. Extraction and encapsulation processes characterized by low production yields, energy-intensive and complex operations, and the partial use of chemical reagents have a non-negligible environmental impact contribution on the food preparation, ranging from 0.71% to 73.51%. Considering technological and nutritional aspects, the extraction/encapsulation process contributions tend to cancel out. Impacts could be reduced approaching to a scale-up process.
Alessia Pampuri; Andrea Casson; Cristina Alamprese; Carla Di Mattia; Amalia Piscopo; Graziana Difonzo; Paola Conte; Maria Paciulli; Alessio Tugnolo; Roberto Beghi; Ernestina Casiraghi; Riccardo Guidetti; Valentina Giovenzana. Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods 2021, 10, 980 .
AMA StyleAlessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana. Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste. Foods. 2021; 10 (5):980.
Chicago/Turabian StyleAlessia Pampuri; Andrea Casson; Cristina Alamprese; Carla Di Mattia; Amalia Piscopo; Graziana Difonzo; Paola Conte; Maria Paciulli; Alessio Tugnolo; Roberto Beghi; Ernestina Casiraghi; Riccardo Guidetti; Valentina Giovenzana. 2021. "Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste." Foods 10, no. 5: 980.
Bread origins are closely linked with those of the first civilizations of the Mediterranean area. Today bread is spread all over the world and available in many types. The relationship between ingredients, processes and quality of the final products is very close. The use of additional ingredients beside those basic (i.e. wheat flour, water and yeast), and the advent of new technologies have allowed a wide diversification of bread products over the centuries. Despite the technological evolution, bread is still a very traditional product, rooted in the territories of origin and in the habits of some places. In this chapter, an overview on ingredients, technologies, and new trends in breadmaking are described, highlighting the strong link between tradition and innovation existing for this kind of products.
M. Paciulli; P. Littardi; M. Rinaldi; E. Chiavaro. Wheat Bread in the Mediterranean Area: From Past to the Future. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine 2021, 47 -88.
AMA StyleM. Paciulli, P. Littardi, M. Rinaldi, E. Chiavaro. Wheat Bread in the Mediterranean Area: From Past to the Future. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. 2021; ():47-88.
Chicago/Turabian StyleM. Paciulli; P. Littardi; M. Rinaldi; E. Chiavaro. 2021. "Wheat Bread in the Mediterranean Area: From Past to the Future." Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine , no. : 47-88.
This work focuses on the reuse of brewery spent grains (BSGs), the most abundant by‐product of the beer industry, today mainly used as animal feed. BSGs are rich in fibers and proteins as well as phenolic compounds, all of which are beneficial for human nutrition. Cereal bars containing 12% BSG were formulated and characterized instrumentally. Moreover, 159 panelists representative of young Italian consumers evaluated the bars in a central location test, along with a commercial cereal bar. Products were first evaluated blind, and then in an informed condition where additional product‐specific nutritional and sustainability information was revealed, thus the purchase intent was determined. While the control product outperformed the BSG bar in most of the hedonic and sensory measures, the BSG sample was perceived as “natural/made with natural ingredients” by a significantly higher number of panelists (49%) compared to the control (30%). Additionally, even in the lower performing formulation, a significant positive effect on purchase intent was observed when providing either nutrition (fiber content) or sustainability (use of upcycled ingredients) information. The acceptable price range for the BSG and the commercial bar was very similar, whereas the optimal pricing point for the BSG was lower than the control. For the BSG product, sustainability information had significantly higher impact on purchase intent than nutrition‐based information. Results highlight the importance of understanding consumer attitudes toward upcycling and the use of byproducts as ingredients in new food formulations. Practical Application Results show how providing information on product nutrition and sustainability can increase purchase intent in the context of a cereal bar containing upcycled ingredients. The findings of this study can help food and consumer researchers to develop acceptable products that include BSG as an ingredient, potentially replacing other cereals in the recipe. The use of this brewery by‐product could add value to the beer supply chain and to the final product as well, being also aligned with the current market trend of sustainability and functional health benefits.
Alina Stelick; Giovanni Sogari; Margherita Rodolfi; Robin Dando; Maria Paciulli. Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains. Journal of Food Science 2021, 86, 531 -539.
AMA StyleAlina Stelick, Giovanni Sogari, Margherita Rodolfi, Robin Dando, Maria Paciulli. Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains. Journal of Food Science. 2021; 86 (2):531-539.
Chicago/Turabian StyleAlina Stelick; Giovanni Sogari; Margherita Rodolfi; Robin Dando; Maria Paciulli. 2021. "Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains." Journal of Food Science 86, no. 2: 531-539.
In response to the market demand for low processed vegetables, high-pressure treatments (400,600 MPa; 1,5 min) were applied on zucchini slices and compared to a traditional blanching treatment. Histological observations, texture and color analysis, pectinmethylesterase (PME) and antioxidant (DPPH) activities were measured and compared to untreated samples. The histological observations revealed that the longer high-pressure treatments (5 min) led to more extended cell lysis and dehydration than the shorter ones (1 min) and blanching. High-pressure treatments resulted less effective than blanching on PME inactivation, with the best results obtained at 400 MPa for 1 min. Comparable texture parameters were observed for high-pressured and blanched samples. The negative correlation found between PME activity and the texture parameter ‘distance of the first peak force’ revealed an effect of PME on the texture recovery after treatments. High pressure led to a general browning of zucchini parenchyma and to DPPH drop. The correlations found between DPPH and color suggest the common nature of the phenomena. The influence of pressure and time on the studied parameters was revealed by two-way ANOVA. Principal component analysis clustered together the four high-pressure-treated samples, being clearly divided by blanched and untreated ones.
Maria Paciulli; Tommaso Ganino; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Margherita Rodolfi; Michele Morbarigazzi; Emma Chiavaro. High pressure and thermal processing on the quality of zucchini slices. European Food Research and Technology 2020, 247, 475 -484.
AMA StyleMaria Paciulli, Tommaso Ganino, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Margherita Rodolfi, Michele Morbarigazzi, Emma Chiavaro. High pressure and thermal processing on the quality of zucchini slices. European Food Research and Technology. 2020; 247 (2):475-484.
Chicago/Turabian StyleMaria Paciulli; Tommaso Ganino; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Margherita Rodolfi; Michele Morbarigazzi; Emma Chiavaro. 2020. "High pressure and thermal processing on the quality of zucchini slices." European Food Research and Technology 247, no. 2: 475-484.
Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.
Massimiliano Rinaldi; Paola Littardi; Maria Paciulli; Tommaso Ganino; Emanuela Cocconi; Davide Barbanti; Margherita Rodolfi; Antonio Aldini; Emma Chiavaro. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods 2020, 9, 1093 .
AMA StyleMassimiliano Rinaldi, Paola Littardi, Maria Paciulli, Tommaso Ganino, Emanuela Cocconi, Davide Barbanti, Margherita Rodolfi, Antonio Aldini, Emma Chiavaro. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods. 2020; 9 (8):1093.
Chicago/Turabian StyleMassimiliano Rinaldi; Paola Littardi; Maria Paciulli; Tommaso Ganino; Emanuela Cocconi; Davide Barbanti; Margherita Rodolfi; Antonio Aldini; Emma Chiavaro. 2020. "Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup." Foods 9, no. 8: 1093.
The present study investigated the effect of different levels of chestnut flour in formulations of soft wheat fresh pasta. A physicochemical characterization of flours, uncooked and cooked pasta was carried out. Chestnut flour showed higher water absorption properties than soft wheat flour or mix of them. Frozen water of pasta decreased for higher level of chestnut substitution, being instead water activity constant. During cooking chestnut enriched pasta showed higher solid loss for increasing levels of substitution, in relation with the reduction of hardness and deformability. Increasing percentages of chestnut flour were also reflected in a progressive darkening of the final products. Moreover, the increased antioxidant activity observed on enriched pasta, even after cooking, may be related to the high level of antioxidant compounds of chestnut flour. Proton molecular dynamics was also influenced by the formulation, as resulted by the increased protons mobility observed for higher levels of chestnut flour replacement.
Paola Littardi; Maria Paciulli; Eleonora Carini; Massimiliano Rinaldi; Margherita Rodolfi; Emma Chiavaro. Quality evaluation of chestnut flour addition on fresh pasta. LWT 2020, 126, 109303 .
AMA StylePaola Littardi, Maria Paciulli, Eleonora Carini, Massimiliano Rinaldi, Margherita Rodolfi, Emma Chiavaro. Quality evaluation of chestnut flour addition on fresh pasta. LWT. 2020; 126 ():109303.
Chicago/Turabian StylePaola Littardi; Maria Paciulli; Eleonora Carini; Massimiliano Rinaldi; Margherita Rodolfi; Emma Chiavaro. 2020. "Quality evaluation of chestnut flour addition on fresh pasta." LWT 126, no. : 109303.
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) was tested on the physicochemical and structural properties of blueberries, in comparison to raw and blanched samples. High hydrostatic pressures led to higher tissue damages than blanching, related to the intensity of the treatment. The cellular damages resulted in leakage of intracellular components, such as bioactive molecules and enzymes. As a consequence, among the high pressure treatments, the resulting antioxidant activity was higher for samples treated for longer times (5 min). Pectinmethyl esterase (PME), deactivated by blanching, but strongly barotolerant, was more active in blueberries treated with the more intense high pressure conditions. Blueberry texture was better retained after high pressure than blanching, probably because of the PME effect. Blueberry color shifted towards purple tones after all of the treatments, which was more affected by blanching. Principal component analysis revealed the mild impact of high pressure treatments on the organoleptic properties of blueberries.
Maria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods 2019, 8, 272 .
AMA StyleMaria Paciulli, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Tommaso Ganino, Alessandro Pugliese, Margherita Rodolfi, Davide Barbanti, Michele Morbarigazzi, Emma Chiavaro. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods. 2019; 8 (7):272.
Chicago/Turabian StyleMaria Paciulli; Ilce Gabriela Medina Meza; Massimiliano Rinaldi; Tommaso Ganino; Alessandro Pugliese; Margherita Rodolfi; Davide Barbanti; Michele Morbarigazzi; Emma Chiavaro. 2019. "Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing." Foods 8, no. 7: 272.
The thermal profiles of whole freeze-dried raw milk, obtained by differential scanning calorimetry (DSC) upon heating, were compared to those of their concentrate fractions (cream, skimmed milk, acid casein and whey) in order to associate the thermal peaks with the related components. Two peaks associated with fat melting, a glass transition attributed to caseins and a complex exothermic peak associated with lactose and its interactions with the other milk components were observed, in a close relation to the values of water activity of the samples. Freeze drying is the least invasive technique for drying milk, thus the results of this study may be attributed to the thermal transitions of milk components in their native state, unlike what is observed on roller- or spray-dried milk. The DSC technique is confirmed as an effective tool for the evaluation of the thermophysical properties of milk, as modified by different industrial processes.
Alessandro Pugliese; Maria Paciulli; Emma Chiavaro; Germano Mucchetti. Application of differential scanning calorimetry to freeze-dried milk and milk fractions. Journal of Thermal Analysis and Calorimetry 2018, 137, 703 -709.
AMA StyleAlessandro Pugliese, Maria Paciulli, Emma Chiavaro, Germano Mucchetti. Application of differential scanning calorimetry to freeze-dried milk and milk fractions. Journal of Thermal Analysis and Calorimetry. 2018; 137 (2):703-709.
Chicago/Turabian StyleAlessandro Pugliese; Maria Paciulli; Emma Chiavaro; Germano Mucchetti. 2018. "Application of differential scanning calorimetry to freeze-dried milk and milk fractions." Journal of Thermal Analysis and Calorimetry 137, no. 2: 703-709.
Several studies investigated the impact of different cooking techniques on the quality of vegetables. However, the use of the combined air–steam cooking is still scarcely debated, despite the advantages informally referred by professional catering workers. In this study, its optimization was studied on Brussels sprouts and pumpkin cubes to obtain the best physical (texture, color) and antioxidant (FRAP, total phenols) response, in comparison to a conventional steaming treatment. Increasing the strength of the air–steam treatment, Brussels sprouts resulted softer, less green (higher a* value), richer of phenol and exhibited lower FRAP values than the steamed ones. The air-steamed pumpkin cubes exhibited an equivalent softening degree than that of steamed one and, under the strongest cooking conditions, a higher antioxidant quality and a yellow darkening (lower b* value). Varying the cooking time and/or temperature, a linear change of force/compression hardness and a* (negative a*: greenness) for Brussels sprouts, b* (yellowness) and total phenol content for pumpkin cubes was observed. A predictive model for these variables was obtained by the response surface methodology. The best process conditions to achieve the optimal desirability were also identified. The application of air–steam cooking under suitable time/temperature conditions could be proposed as an alternative method to a traditional steam cooking on Brussels sprouts and pumpkin, being able to preserve or improve their quality. The best air–steam cooking conditions were 25' at 90 °C for Brussels sprouts and 10' at 110 °C for pumpkin.
Maria Paciulli; Chiara Dall'Asta; Massimiliano Rinaldi; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the Science of Food and Agriculture 2017, 98, 2267 -2276.
AMA StyleMaria Paciulli, Chiara Dall'Asta, Massimiliano Rinaldi, Nicoletta Pellegrini, Alessandro Pugliese, Emma Chiavaro. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the Science of Food and Agriculture. 2017; 98 (6):2267-2276.
Chicago/Turabian StyleMaria Paciulli; Chiara Dall'Asta; Massimiliano Rinaldi; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. 2017. "Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties." Journal of the Science of Food and Agriculture 98, no. 6: 2267-2276.
Maria Paciulli; Mariantonella Palermo; Emma Chiavaro; Nicoletta Pellegrini. Chlorophylls and Colour Changes in Cooked Vegetables. Fruit and Vegetable Phytochemicals 2017, 703 -719.
AMA StyleMaria Paciulli, Mariantonella Palermo, Emma Chiavaro, Nicoletta Pellegrini. Chlorophylls and Colour Changes in Cooked Vegetables. Fruit and Vegetable Phytochemicals. 2017; ():703-719.
Chicago/Turabian StyleMaria Paciulli; Mariantonella Palermo; Emma Chiavaro; Nicoletta Pellegrini. 2017. "Chlorophylls and Colour Changes in Cooked Vegetables." Fruit and Vegetable Phytochemicals , no. : 703-719.
Maria Teresa Rodriguez-Estrada; Maria Paciulli; Lorenzo Cerretani; Emma Chiavaro; Smain Chemat. Production of Vegetable Oils from Fruits, Oilseeds, and Beans. Nutritionally Enhanced Edible Oil Processing 2017, 1 -34.
AMA StyleMaria Teresa Rodriguez-Estrada, Maria Paciulli, Lorenzo Cerretani, Emma Chiavaro, Smain Chemat. Production of Vegetable Oils from Fruits, Oilseeds, and Beans. Nutritionally Enhanced Edible Oil Processing. 2017; ():1-34.
Chicago/Turabian StyleMaria Teresa Rodriguez-Estrada; Maria Paciulli; Lorenzo Cerretani; Emma Chiavaro; Smain Chemat. 2017. "Production of Vegetable Oils from Fruits, Oilseeds, and Beans." Nutritionally Enhanced Edible Oil Processing , no. : 1-34.
The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.
Massimiliano Rinaldi; Maria Paciulli; Augusta Caligiani; Francesca Scazzina; Emma Chiavaro. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. Food Chemistry 2017, 224, 144 -152.
AMA StyleMassimiliano Rinaldi, Maria Paciulli, Augusta Caligiani, Francesca Scazzina, Emma Chiavaro. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. Food Chemistry. 2017; 224 ():144-152.
Chicago/Turabian StyleMassimiliano Rinaldi; Maria Paciulli; Augusta Caligiani; Francesca Scazzina; Emma Chiavaro. 2017. "Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation." Food Chemistry 224, no. : 144-152.
Helga Medić; Nives Marušić Radovčić; Germano Mucchetti; Alessandro Pugliese; Maria Paciulli; Rui Cruz; Margarida Vieira. Croatian Meat Products with Mediterranean Influence. Mediterranean Foods 2017, 35 -64.
AMA StyleHelga Medić, Nives Marušić Radovčić, Germano Mucchetti, Alessandro Pugliese, Maria Paciulli, Rui Cruz, Margarida Vieira. Croatian Meat Products with Mediterranean Influence. Mediterranean Foods. 2017; ():35-64.
Chicago/Turabian StyleHelga Medić; Nives Marušić Radovčić; Germano Mucchetti; Alessandro Pugliese; Maria Paciulli; Rui Cruz; Margarida Vieira. 2017. "Croatian Meat Products with Mediterranean Influence." Mediterranean Foods , no. : 35-64.
The deep changes caused by oxidation on virgin olive oil (VOO), which is a high quality product, not subjected to ameliorative refining, make this phenomenon one of the most studied. Among the techniques used to study oxidation in olive oil, thermal analysis (TA) provides useful information about the thermal behavior of the samples as affected by oxidation. Thermogravimetry (TG), measuring the changes in the sample mass, can monitor the kinetics of oil mass loss in decomposition processes or oxidation and has been found particularly useful, especially when operating simultaneously with Differential Thermal Analysis (DTA) or Differential Scanning Calorimetry (DSC). The DSC thermal curves of olive oil, both on cooling and heating, has been found to be largely influenced by the oxidative status of the samples and different statistical approaches have been successfully proposed to correlate the thermal parameters with the conventional chemical indicators of oxidation. DSC can be also used to study the kinetics of phase transition phenomena as affected by oxidation. This review provides an exhaustive survey about the application of the thermoanalytical techniques on this topic proposing them as as a fast and green alternative to conventional chemical methods. Practical applications: The evaluation of the oxidative status of olive oil requires the development of simple and fast analytical techniques. The most used analytical methods are based on the chemical evaluation of the presence of molecules markers of lipid oxidation, but thermal analysis may provide a fast and green tool in this field, as it does not require sample preparation and use of solvents. The application of thermal analysis for the assessment of the oxidative degradation of olive oil has today reached numerous evidences that attest its actual applicability, and they are all summarized in this review. By these studies it is possible to put in evidence its ability to give qualitative information about the oxidative status of olive oil, both in terms of fatty substance degradation and presence of oxidation molecules that could be very helpful in the field of quality assurance for this high quality vegetable oil.
Stefano Vecchio Ciprioti; Maria Paciulli; Emma Chiavaro. Application of different thermal analysis techniques to characterize oxidized olive oils. European Journal of Lipid Science and Technology 2016, 119, 1 .
AMA StyleStefano Vecchio Ciprioti, Maria Paciulli, Emma Chiavaro. Application of different thermal analysis techniques to characterize oxidized olive oils. European Journal of Lipid Science and Technology. 2016; 119 (1):1.
Chicago/Turabian StyleStefano Vecchio Ciprioti; Maria Paciulli; Emma Chiavaro. 2016. "Application of different thermal analysis techniques to characterize oxidized olive oils." European Journal of Lipid Science and Technology 119, no. 1: 1.
Four gluten-free (GF) breads produced using commercial GF mixes with different formulations were characterized during 1 week of storage and compared to wheat-flour-based bread (STD), in terms of texture (texture profile analysis), amylopectin retrogradation (differential scanning calorimetry) and water status (moisture content, frozen water content by differential scanning calorimetry and 1H nuclear magnetic resonance—NMR mobility by a low-field spectrometer). GF fresh breads were significantly harder, less cohesive and less springy than STD. Water status indicated higher water availability in GF breads, depending on formulation, with higher moisture and frozen water content that was also reflected in a higher molecular mobility (1H spin–spin NMR relaxation time). Furthermore, limited changes in moisture and frozen water contents were observed in GF bread, and therefore, textural changes in these GF products were mostly related to retrograded amylopectin. Statistical analysis with PCA (principal component analysis) allowed to identify the most important factors in the GF bread staling process. The effect of formulation (GFs vs STD) was related to water status descriptors and the effect of storage to textural properties, retrograded amylopectin parameters, as well as the mobility of the more rigid protons.
Eleonora Carini; Elena Curti; Fabio Fattori; Maria Paciulli; Elena Vittadini. Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility. European Food Research and Technology 2016, 243, 867 -877.
AMA StyleEleonora Carini, Elena Curti, Fabio Fattori, Maria Paciulli, Elena Vittadini. Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility. European Food Research and Technology. 2016; 243 (5):867-877.
Chicago/Turabian StyleEleonora Carini; Elena Curti; Fabio Fattori; Maria Paciulli; Elena Vittadini. 2016. "Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility." European Food Research and Technology 243, no. 5: 867-877.
Two commercial gluten-free mixtures (F1gf, and F2gf,) were enriched with 20 g/100 g and 10 g/100g of chestnut flour, respectively, to produce technologically and nutritionally improved breads (M1C, M2C) to be compared to gluten-free breads (M1 and M2). Physicochemical (proximate composition, colour, texture, crumb grain characteristics) and nutritional (antioxidant capacity, in vitro digestion) indices were monitored during three days storage. The addition of chestnut flour led to colour browning, lower bulk volume with larger crumb holes and faster staling resulting from crumb cohesiveness and resilience decrease. M2C presented harder crumb and smaller holes compared to M1C, probably due to the lupine proteins in M2C. During storage, the crust hardness decreased (M1C) or increased (M2C) depending on mixture components, as consequence of different water migration. Higher antioxidant activity was observed for both the enriched breads while no variations resulted in starch digestibility. Finally, only breads with 20 g/100g of enrichment showed a significant increase in total as well as soluble and insoluble fibres.
Maria Paciulli; Massimiliano Rinaldi; Martina Cirlini; Francesca Scazzina; Emma Chiavaro. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT 2016, 70, 88 -95.
AMA StyleMaria Paciulli, Massimiliano Rinaldi, Martina Cirlini, Francesca Scazzina, Emma Chiavaro. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT. 2016; 70 ():88-95.
Chicago/Turabian StyleMaria Paciulli; Massimiliano Rinaldi; Martina Cirlini; Francesca Scazzina; Emma Chiavaro. 2016. "Chestnut flour addition in commercial gluten-free bread: A shelf-life study." LWT 70, no. : 88-95.
The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.
Maria Paciulli; Tommaso Ganino; Eleonora Carini; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. Effect of different cooking methods on structure and quality of industrially frozen carrots. Journal of Food Science and Technology 2016, 53, 2443 -2451.
AMA StyleMaria Paciulli, Tommaso Ganino, Eleonora Carini, Nicoletta Pellegrini, Alessandro Pugliese, Emma Chiavaro. Effect of different cooking methods on structure and quality of industrially frozen carrots. Journal of Food Science and Technology. 2016; 53 (5):2443-2451.
Chicago/Turabian StyleMaria Paciulli; Tommaso Ganino; Eleonora Carini; Nicoletta Pellegrini; Alessandro Pugliese; Emma Chiavaro. 2016. "Effect of different cooking methods on structure and quality of industrially frozen carrots." Journal of Food Science and Technology 53, no. 5: 2443-2451.
Maria Paciulli; Ilce Gabriela Medina-Meza; Emma Chiavaro; Gustavo Victor Barbosa-Cánovas. Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT - Food Science and Technology 2016, 68, 98 -104.
AMA StyleMaria Paciulli, Ilce Gabriela Medina-Meza, Emma Chiavaro, Gustavo Victor Barbosa-Cánovas. Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT - Food Science and Technology. 2016; 68 ():98-104.
Chicago/Turabian StyleMaria Paciulli; Ilce Gabriela Medina-Meza; Emma Chiavaro; Gustavo Victor Barbosa-Cánovas. 2016. "Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)." LWT - Food Science and Technology 68, no. : 98-104.
The comprehension of the thermal phenomena of milk powders is still object of investigation, being the result of complex interactions among their components as affected by composition, storage conditions and manufacturing. For a better understanding of the above-mentioned phenomena, the effect of the single milk component (proteins, casein, whey proteins and lactose) on the thermal behavior of whole and skim milk powders was investigated by means of DSC during heating. Whole milk powders exhibited two endothermic transitions related to the fat crystal melting at temperatures between 276 and 325 K. Glass transitions of lactose (309 K) and caseins (347–358 K) with their enthalpy relaxation phenomena were observed in the milk derivatives, being instead highly influenced from a w and composition in the dried milk. At higher temperature (353–473 K), different exothermic events, such as lactose crystallization, Maillard reaction and/or decomposition of carbohydrates and proteins, were recognized in the curves of milk and protein derivatives powders. A good explanation of the thermal properties of the milk powders was obtained from the comparison with the heating curves of the single components. Lactose resulted the key component of many thermal events, being the molecule more influenced by the environmental conditions. These results can lead to a better comprehension of the physical properties of the milk powders, fundamental for their functional and commercial quality.
Alessandro Pugliese; Maria Paciulli; Emma Chiavaro; Germano Mucchetti. Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry 2016, 123, 2583 -2590.
AMA StyleAlessandro Pugliese, Maria Paciulli, Emma Chiavaro, Germano Mucchetti. Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry. 2016; 123 (3):2583-2590.
Chicago/Turabian StyleAlessandro Pugliese; Maria Paciulli; Emma Chiavaro; Germano Mucchetti. 2016. "Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry." Journal of Thermal Analysis and Calorimetry 123, no. 3: 2583-2590.